Step-by-step cranberry jam recipe with photo.

• National cuisine: home kitchen
• Type of dish: Blanks, Jam
• Complexity of the recipe: A very simple recipe

• Prep time: 20 minutes
• Cooking time: 1 h
• Servings: 15 servings
• Calorie count: 82 kcal

Cranberry jam is not only delicious with a roll, but also goes well with cheeses, it is used as a base for sauces for meat and filling for baking. A spoonful of sour jam will also decorate an ice cream dessert.

Number of Servings: 15

Ingredients for 15 servings

• Cranberries - 1.3 Kilograms
• Sugar - 1 Kilogram

Step by step

1. With this simple recipe, you can cook cranberry jam in an hour. I advise you to lay out the finished jam in small jars for convenience.
2. How to make cranberry jam?
3. Sort the cranberries, remove the twigs. Then rinse thoroughly under running water several times. Leave the berries in a colander to dry a little.
4. Bring water in a saucepan to a boil and add cranberries to it. Blanch the berries for 4-5 minutes.
5. Drain the berries in a colander, let the water drain, and then pass through a meat grinder.
6. Mix the cranberry mass with sugar in a 1: 1 ratio.
7. Arrange the cranberries with sugar in sterilized jars, cover. but do not screw, cover and sterilize for 10-20 minutes. Bigger cans take longer. Roll up, turn upside down and wrap until cool.
8. Cranberry jam is ready!
9. Bon appetit and be healthy!

Who among us has not heard about the benefits of cranberries? This berry has been popular for many years. It is widely used to treat a wide variety of diseases. Plus, it is rich in vitamins such as K, C, B2, B1, PP, and also contains iodine, calcium, silver, iron, magnesium, phosphorus. It is also important that cranberries are the leader among fruits and berries in terms of phenol content, which has a bactericidal effect.

Cranberry jam

Ingredients (Makes Fifteen Servings):

• sugar - one kilogram;
• cranberries - one and a half kilograms.

Step-by-step instruction:

1. Sort out the cranberries, while removing the twigs. Then rinse it well in water. It is recommended to do this procedure in several waters. Leave the berries in a colander, thanks to this, all the liquid will drain.
2. Pour water into a container and bring it to a boil, add the berries and cook them for about five minutes. Throw the berries in a colander. After the water drains, pass them through a meat grinder. Now you need to mix the gruel with sugar.
3. Arrange the jam in jars.

Cranberry and apple jam

Ingredients:

• cranberries (only fresh is suitable) - four glasses;
• apples - three kilograms;
• sugar - six glasses;
• lemon - two pieces;
• water - one glass.

Step-by-step instruction:

1. Wash the apples, cut them in two, cutting off the stem and core. Then cut the fruit into cubes.
2. Place the berries in a colander and rinse under water. After this procedure, let it drain.
3. Rinse the lemons, peel them off. Squeeze as much juice out of the pulp.
4. Put cranberries, apples, sugar in a container and pour in water. Put its contents to cook over low heat. Do not forget to stir the ingredients and skim off the foam that will appear during the cooking process.
5. After the apples are soft, add lemon juice, zest and cook until the jam thickens. You can check its readiness using the old proven method. To do this, at the beginning of the preparation of the jam, it is necessary to place a clean saucer in the freezer. Then, when it seems to you that the jam is ready, add one spoon of this yummy to a plate and turn it upside down. If the jam drains slowly, it's done. Spread the jam in sterilized jars.

You can also make fruit drink, compote, preserves and jam from cranberries. They are also easy to prepare and taste impeccable.

Bon Appetit!

Cranberry and apple jam is tasty and very healthy. Cranberries are highly valued for their medicinal qualities; they contain vitamins C, PP, K, B1, B2. Cranberries also contain other useful substances such as boron, iron, iodine, potassium, calcium, magnesium, manganese, silver, phosphorus, etc.

Cranberries have the highest phenol content of all berries and fruits. Phenol has a pronounced bactericidal effect. Cranberry drinks, fruit drink, jelly and tincture improve the mental and physical activity of our body. Cranberry juice with rosehip tincture or decoction is an excellent tonic, which cannot be compared to today's popular "energy" drinks. During colds, cranberry tea will help you recover faster and strengthen your immune system. If you cannot bring down the heat, you can eat cranberries with warm tea, and the temperature will drop by several degrees.

So, having prepared such a jam, you will make not only a delicious dessert, but also an excellent natural medicine.

To make apple and cranberry jam, you will need:

fresh apples - 3 kg
fresh cranberries - 4 tbsp.
granulated sugar - 6 tbsp.
water - 1 tbsp.
lemon - 2 pcs.

How to make apple and cranberry jam:

1. The first thing to do is to put the saucer in the freezer, on which you will check the readiness of the jam. Then wash the apples, cut them into halves, cut out the cores and tail, and cut the apples into cubes.
2. Put the cranberries in a colander or on a sieve and rinse under running water, then drain the water.
3. Wash the lemons, grate the zest from two lemons, and then squeeze the juice out of them.
4. Turn on the stove, take a saucepan with a thick bottom, put the chopped apples and cranberries into it, pour in water, add sugar and put on the stove to cook.
5. Boil the jam, stirring from time to time, cook first until the apples and cranberries are soft.
6. If foam collects on the surface of the jam during cooking, then it must be removed. When the apples are soft, add lemon juice and zest to the jam and cook until thick over low heat, stirring occasionally.
7. In the meantime, wash the jars and sterilize them in a water or steam bath, do the same with the lids.
8. When the jam becomes thick, take the saucer out of the freezer, put a small amount of jam on it and bend the saucer down: if the jam flows very slowly, then it is ready; if not, boil it a little more.
9.Place the finished jam in sterilized jars, seal with lids and set aside for cooling, wrapped in a blanket.
10. After cooling, transfer the jars with jam to a cool storage place.

A thick jam of apples with citrus fruits can be prepared in late autumn, when the cranberries ripen, and there are so many apples that it is already difficult to place their harvest in their bins. Apple jam without additives looks, in my opinion, not too presentable, and its aroma is weak. Cranberries will give the jam a scarlet color, while lemon and orange will add a pleasant scent. This jam will be a good layer for a birthday cake and a delicious filling for a yeast cake. It can be stored at room temperature for several months without changing its qualities.

• Cooking time: 1 hour
• Quantity: 1 liter

Ingredients for apple, cranberry and citrus jam

• 1.5 kg of apples;
• 250 g fresh cranberries;
• 2 large oranges;
• 1 lemon;
• 1.2 kg of sugar;

Method of making apple jam with cranberries and citrus fruits

I made this jam from sweet apples, but if you cook it from Antonovka, then nothing terrible will happen. Just don't add lemon juice to prevent the jam from getting sour.

Apple jam can be cooked pretty quickly, you need to spend a little time on the preliminary preparation of the fruit. Steaming unpeeled apples for mashed potatoes takes quite a long time, so it's best to prepare the fruit differently. Peel the apples, then cut them into thin slices. Pour some water into a wide saucepan, add apple slices there.

Remove a thin layer of orange peel from the carefully washed fruit. Then we disassemble the oranges into segments, as much as possible, remove the white veins, cut the segments into small pieces, add them to the stewpan to the apples.

We carefully sort out the cranberries, getting rid of spoiled and dried berries. We wash the cranberries with running water, add to the rest of the fruits.

Close the saucepan with a lid, bring the fruit platter to a boil. Simmer over low heat until apples and oranges are completely soft. It usually takes me about 20-25 minutes. Grind the finished fruit mass with a blender or in a food processor until smooth.

Strain the puree through a sieve to filter out small particles of cranberry skins and orange fibers. The finished puree is smooth, bright and almost transparent.

Weigh the fruit puree, add sugar. From the amount of fruit indicated in the recipe, I got about 1 kg of fruit puree. To get a thick jam, add sugar in a ratio of 1 \ 1 (plus another 200-300 g per 1 kg).

Remove a thin layer of zest from the lemon, cut the orange and lemon zest into thin strips, add to the rest of the ingredients. Then squeeze the juice from half a lemon there.

Put the saucepan on the fire again and boil the jam for about 25-30 minutes, removing the foam. Stir the jam, as the thick mass may burn. Transfer the hot jam to clean, dry jars. You can store it at room temperature.

If the jars of jam are covered with a piece of parchment and tied with a string, then during storage the moisture will evaporate, and the jam will condense and become similar to marmalade.

• Apples (sweet) - 1.5 kg
• Cranberries - 250 g
• Oranges (large) - 2 pcs.
• Lemon - 1 pc.
• Sugar - 1.2 kg

Cooking method

Select sweet apples for preparation. If you have a sour Antonovka, then you should not add lemon juice so that the jam does not turn out to be too sour.

1. Wash the apples, peel and cut into thin slices. Then pour a little water into a wide saucepan, put the apples there.
2. Wash the oranges thoroughly and peel off a thin layer of zest. Then divide into slices, remove all possible streaks, films and layers that can give bitterness. Cut the remaining pulp into small pieces and add to the saucepan to the apples.
3. Sort out the cranberries, removing the spoiled and dried berries, rinse in running water and add to the rest of the fruit.
4. Cover the saucepan with a lid, place on the stove, turn on the heat and bring the fruit mixture to a boil. Simmer over low heat until oranges and apples are soft (about 25 minutes).
5. Remove the saucepan from heat, wait for the contents to cool slightly, and grind with a blender until the consistency of a smooth puree.
6. Strain the resulting puree through a sieve to filter out a lot of small particles, peels of berries and orange fibers. The puree obtained after straining will have a bright, almost transparent appearance and a uniform consistency.
7. Weigh the resulting fruit puree and add sugar in a 1: 1 ratio plus another 200-300 g for each kilogram of puree. Remove a thin layer of zest from the washed lemon, and then squeeze the juice from half a lemon into a fruit puree.
8. Cut the orange and lemon zest into thin strips and add to the rest of the ingredients as well. Put the saucepan on the fire, bring to a boil and boil the jam for about 25-30 minutes. Remember to stir to avoid burning.

If you want to make jam:

While hot, put the apple, cranberry and citrus jam in clean, dry jars, seal tightly or tighten with screw caps. After cooling down, remove the jars to a permanent storage place, you can at room temperature.

If you want to make marmalade:

Instead of lids, cover the jars of jam with a piece of parchment paper and tie it with twine, so the moisture will be able to evaporate during storage. The jam will thicken and over time will become similar to marmalade.

Bon Appetit!